BHA & BHT Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are the kind of snack that disappears from the plate before you even sit down. Crisp English cucumber rounds get topped with a creamy, tangy sunflower seed butter spread brightened by fresh lemon juice, then finished with a scatter of chives and parsley for a pop of color and herby freshness. The whole thing comes together in minutes with no cooking required, making it an effortless option for entertaining or a quick afternoon snack. For anyone navigating preservative-free eating, packaged snack foods and condiments are often the trickiest category — but this recipe sidesteps all of that by relying entirely on whole, fresh ingredients. Unsweetened, unsalted sunflower seed butter keeps the spread clean and simple, while the lemon juice adds brightness without any need for shelf-stable additives. The result is something that feels a little fancy but is genuinely easy to pull off, and the flavor combination is way more satisfying than it has any right to be.
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Learn more →Ingredients
4 servings
- 1 large english cucumber
- ½ cup sunflower seed butter, unsweetened and unsalted
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Slice the cucumber crosswise into rounds about 1/4-inch thick, yielding approximately 24 rounds. Arrange them in a single layer on a cutting board or serving plate.
- 2
In a small bowl, stir together the sunflower seed butter, lemon juice, salt, and pepper until smooth and evenly combined.
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